Melt butter in a medium pan over medium heat.

Slowly add half & half or milk to the melted butter, whisking continuously.

Whisk in grated parmesan cheese and heat to just boiling, stirring constantly.

Add salt, pepper, and nutmeg to the sauce and set aside.

Preheat oven to 325 degrees Fahrenheit.

Pour a few tablespoons of sauce into a 9x13 inch pan to coat the bottom.

Layer 4-5 sheets of no-cook lasagne noodles to cover the bottom of the pan.

Spread half of the ricotta cheese over the dry noodles.

Layer half of the spinach, roasted red peppers, and artichoke hearts over the ricotta cheese.

Pour half of the remaining sauce over the vegetables.

Top with all of the provolone cheese slices.

Repeat layers starting with noodles and ending with sauce, using the remaining ricotta, spinach, red peppers, and artichoke hearts.

Top the final sauce layer with grated mozzarella cheese.

Sprinkle the top with salt and pepper.

Cover the pan loosely with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until bubbly and the cheese is melted and golden brown.

Let rest for 10 minutes before serving.